A.G.
Im literally eating some as i type this.
I like the hard pressed varieties that you dont need to squeeze, i fry them in olive oil, and agave nectar, then i toss them in chives and lemon juice, Me, my meat loving husband, and two kids both love it.
Its a very clean slate, almost no taste at all, it has the consistency of a fresh paneer cheese (which is just like ricotta only pressed into cubes), it soaks up any flavor you want, just like meat does.
Sometimes i marinate it in garlic/tomato sauce/reduced orange juice, and honey, and slow bake it
sometimes i roll it in cornstarch and nutritional yeast and fry it like eggs
sometimes i get the soft kind and mash it into stir fry, or an apple-walnut hash brown